NEW ZEALAND PAVLOVA
This is a classic dessert cake in New Zealand, where it is served at family
lunches, on birthdays or anniversaries, or any number of other special
occasions. It was created in New Zealand in the early 1930s in honor of the
brilliant Russian ballet dancer Anna Pavlova, who toured the country at that
time.
4 large egg whites, at room temperature
1/8 teaspoon salt
1 1/4 cups granulated sugar
2 tablespoons water
1 tablespoon cornstarch
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 cup heavy cream
2 tablespoons confectioners' sugar
sliced seasonal fresh fruit. to decorate
Preheat the oven to 275° . Butter a baking sheet. Line with waxed paper.
Drizzle a little water over the paper .. Beat the egg whites and salt in a
large bowl with an electric mixer at medium speed until frothy .. With mixer
at high speed, gradually beat in the sugar, beating until stiff, glossy
peaks form .. With mixer at medium speed, beat in the water, cornstarch, 1
teaspoon vanilla, and vinegar .. Spoon the meringue mixture onto the
prepared sheet. Do not spread much; the meringue will spread as it bakes ..
Bake for 45-55 minutes, or until crisp and pale gold. Turn the oven off and
leave the meringue in the oven until cold. Invert onto a rack and carefully
remove the paper. Transfer to a serving plate .. With mixer at high speed,
beat the cream, confectioners' sugar, and the remaining 1 teaspoon vanilla
in a medium bowl until stiff. . Spread with the cream and decorate with the
fruit.
Makes one cake Prep: 25 min .. Cooking. 45-55 min. . Level: 1 . Keeps: 1 day
Reader's Digest Cakes
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